Spaghetti Squash Carbonara is one of those dinners that fixes a lot of issues at my house. First, picky eaters. Second, that weird feeling you get after way too much pasta. You know what I mean. Plus, maybe you’re trying to sneak in more veggies, or just bored of your usual weeknight routine. This one—seriously—it delivers extra creamy comfort, but without the old guilt trip from heavy noodles. Sounds wild, right? It’s the healthy(ish) twist on the classic, and trust me, the whole family gets excited when this lands on the table.
Ingredients
You honestly don’t need anything fancy for Spaghetti Squash Carbonara. Just basic fridge things. Here’s a quick peek at what you’ll need:
- 1 medium spaghetti squash (watch out, they’re sneakily heavy)
- 3-4 strips bacon (just go with your favorite, or turkey bacon if you must)
- 2 garlic cloves, minced (I sometimes cheat and use garlic powder, oops)
- 2 eggs
- 1/2 cup grated parmesan cheese (more for sprinkling is never a bad call)
- A sprinkling of salt and black pepper, to taste
- A handful fresh parsley, chopped (don’t panic if you forget this)
- Little drizzle of olive oil
That’s it. Promise it’s all super accessible.
Directions
Let’s be real, spaghetti squash can feel a little intimidating. Honestly, the hardest part is slicing it! Okay—here’s how I tackle this:
First, carefully cut the spaghetti squash in half (a sharp, strong knife is your friend here). Scoop out those seeds (I use an ice cream scoop, but a spoon is fine).
Drizzle with olive oil and sprinkle some salt. Place the halves face down on a lined baking tray, roast around 400°F for 35-40 minutes. When you poke it and it feels soft, you’re good.
While that’s baking, cook your bacon in a pan until crispy. Remove the bacon but leave a bit of that bacon grease behind (that’s the flavor magic).
Toss your minced garlic into the hot pan (nobody likes burned garlic, keep an eye on it) for about a minute. You just want it fragrant, not brown.
In a mixing bowl—not too big, not too tiny—whisk together your eggs and parmesan. Add lots of pepper.
When squash is cool enough to handle, use a fork to scrape out those amazing squash strands into a big bowl.
Quick! Pour the hot garlic-bacon goodness over the squash. (Move fast, the heat cooks the egg sauce.) Add the egg-parmesan mix and toss. The eggs should get creamy, coating all the squash, not scrambled. Mix the crumbled bacon back in. Top with parsley if you remembered to grab it.
There it is. That’s Spaghetti Squash Carbonara, my way.
Nutrition Facts
So, you’re probably wondering “just how healthy is Spaghetti Squash Carbonara anyway?” Let’s say it’s lighter than old-school pasta for sure. Honestly, this recipe skips heavy cream and mountains of white pasta, swapping in spaghetti squash for a fiber boost with fewer carbs.
The basics per hearty serving: you’re looking at roughly 220-270 calories, depending on your bacon-cheese habits. There’s protein from eggs, a good amount of vitamins thanks to the squash, and barely any sugar. Bacon brings a bit of fat, but you’re using way less than a restaurant would.
And don’t forget—it fills you up without the food coma. Way more friendly for your stomach, at least in my experience. Perfect for busy weeknights or when you just can’t deal with takeout.
“I made this Spaghetti Squash Carbonara after looking for something a little healthier. My kids didn’t even notice it wasn’t real spaghetti… It’s a permanent part of our meal rotation now!”
– Jess B., Houston
Preparation Tips
Okay, time to hand over some real talk. I’ve made all the mistakes here, so you don’t have to. For starters, let the squash cool a bit after roasting. I’ve tried scraping it hot (never again—my hands were on fire).
Also, don’t skip the cheese. The parmesan melts into the sauce and helps everything hang together. If you need a dairy-free version, try nutritional yeast. I tried that once when I ran out of cheese, not quite the same, but still tasty.
If you’re planning ahead, spaghetti squash keeps nicely in the fridge for a couple days after roasting. Sometimes I make it on Sunday, then toss together the sauce on Monday hustle.
Need to impress? Sprinkle with fresh chives or double down on the pepper. You can even check out my favorite simple and delicious homemade spaghetti sauce with fresh tomatoes if you’re after one more veggie-filled dinner, it’s a hit: simple and delicious homemade spaghetti sauce with fresh tomatoes.
Variations
You have to make this yours. Spaghetti Squash Carbonara is super flexible, so soup up the recipe how you want.
Switch your bacon for pancetta or prosciutto. Or leave it out for a vegetarian vibe (try sautéed mushrooms for a nice texture kick). I’ve swapped in spinach or chopped kale—turns it into a green powerhouse, but my kids push those bits aside (worth a try, though).
Like spicy? Add a pinch of red chili flakes. Or, if you want it extra creamy, stir in a bit of Greek yogurt or a splash of milk with the eggs. Parm is classic, but romano or asiago make good swaps if that’s what you’ve got.
Looking for another dinner idea that never fails? I love my simple and delicious homemade spaghetti sauce with fresh tomatoes for keeping things exciting: simple and delicious homemade spaghetti sauce with fresh tomatoes.
For serving, try these ideas:
- Top with an extra sprinkle of fresh herbs for color.
- Serve alongside a crunchy green salad.
- I love adding some roasted tomatoes for extra zip.
- For picky eaters, serve with a little extra cheese—trust me, it helps.
Common Questions
Q: Can I make Spaghetti Squash Carbonara ahead of time?
A: Sorta! You can roast the squash and cook the bacon in advance. Only mix the sauce in right before eating or it gets a little weird when reheated.
Q: Is this dish gluten-free?
A: Yes! No pasta, no flour—just squash, eggs, cheese, and bacon.
Q: Do I need to peel the spaghetti squash?
A: Nope! Eat the insides, toss the shell. Peeling that squash is a nightmare.
Q: Are there any low-fat swaps for bacon?
A: Absolutely. Turkey bacon is fine, or use less bacon and bulk up on veggies.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge. Eat within two days for best flavor.
Why You Should Try This Dinner Tonight
If you’re hunting for something that feels cozy but won’t sit heavy, Spaghetti Squash Carbonara delivers every time. It’s straightforward, full of flavor, and actually gets veggies onto everyone’s plate (small miracle, right?). Take a peek at this brilliant version and see more tips at Spaghetti Squash Carbonara – Simple Healthy Kitchen. Or, if you need another take, here’s a well-loved Spaghetti Squash Carbonara Recipe that always gets rave reviews. Give this a try—seriously—then come back and tell me how you tweaked it for your family!
Spaghetti Squash Carbonara
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half and scoop out the seeds.
- Drizzle olive oil and sprinkle salt on the cut sides.
- Place the squash halves face down on a lined baking tray and roast for 35-40 minutes until soft.
- While the squash is roasting, cook the bacon in a pan until crispy, then remove the bacon, leaving a bit of the grease in the pan.
- Add minced garlic to the hot bacon grease and cook for about 1 minute until fragrant.
- In a mixing bowl, whisk together eggs and parmesan cheese, then add pepper.
- Once the squash is cool enough to handle, use a fork to scrape the strands into a big bowl.
- Pour the hot garlic-bacon mixture over the squash strands quickly, as the heat will cook the egg sauce.
- Add the egg-parmesan mixture and toss to combine. The eggs should create a creamy coating over the squash, not scramble.
- Mix the crumbled bacon back into the bowl and top with chopped parsley if desired.
